Subj : Re: Chinese Hot & Sour Soup
To   : Shawn Highfield
From : Dave Drum
Date : Tue Jan 30 2024 20:24:26

-=> Shawn Highfield wrote to Dave Drum <=-

DD> H & S is my personal way to rate Chinese restaurants. If they get the
DD> soup right chances are the rest of the menu will be up to snuff. If the
DD> soup is bland and insipid so will be the rest of the food.

SH> I do the same.  When I was single I once went into a new Chinese place
SH> and sat down, I ordered the H&S but nothing else.  Waitress looked at
SH> me funny brought my soup I tried it paid and left.  I don't know what
SH> it was but I assume it was cornstarch and water for a broth.

I learned that at the place I first met real Chinese food. The House of
Yee in Inglewood, California. Up until that point my experience with
"Chinese" food had been CHun King in a can or Wollworth's lunch counter
chop suey.

House of Yee was Cantonese and I started at the top of the entree list
and worked my way down. The waitress is the one who put me on to the
Hot & Sour soup as a yardstick. Of course theirs was outstanding. Bv)=

This was probably my favourite of all the dishes I tried there.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
     Yield: 4 Servings

     2 lb Lobster tails
     1 cl Garlic; minced
     1 ts Fermented black beans;
          - rinsed, drained
     2 tb Oil
   1/4 lb Ground pork
 1 1/2 c  Hot water
 1 1/2 tb Soy sauce
     1 ts MSG (highly optional)
     2 tb Cornstarch
     3 tb Dry sherry
     1    Egg
     3 tb Water
          Cilantro sprigs
          Green onion curls
          Hot cooked rice

 For the best results in preparing this attractive
 Chinese dish cook the lobster pieces as quickly as
 possible. The beaten egg added to the sauce makes it
 richer and creamier.

 With sharp knife, pry lobster meat from shell and
 slice into medallions. Mince garlic and black beans
 together. Heat oil in wok or skillet and add garlic
 mixture. Cook and stir a few seconds. Add pork and
 cook about 10 minutes, stirring to break up meat.
 Add hot water, soy sauce and MSG.

 Add lobster medallions and cook 2 minutes. Mix corn
 starch and sherry and stir into sauce. Beat egg with
 3 tablespoons water and blend into sauce. Cook over
 low heat 30 seconds, stirring constantly.

 Sauce should be creamy but not heavy.

 Spoon sauce into center of platter.

 Arrange medallions in sauce in decorative pattern.
 Garnish with cilantro and green onion curls.

 For each serving, place a few lobster medallions
 over rice in bowl. Spoon sauce over lobster.

 Recipe from: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM

... The slowest checker is always at the quick check-out lane.
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